清炖鸡肉风味膏状香精的制备  

Preparation of Stewed Chicken Flavor Paste Essence

作　　者：綦艳梅 QI Yan-mei(Beijing Weishiyuan Food Technology Co., Ltd., Beijing 101200, China)

机构地区：[1]北京味食源食品科技有限责任公司,北京101200

出　　处：《中国调味品》2019年第7期118-122,126,共6页China Condiment

基　　金：新型方便调味汁、浓缩厨房化即食汤生产关键技术研究及标准化示范(201609)

摘　　要：用鸡肉酶解液制备清炖鸡肉风味膏状香精,确定清炖鸡肉风味膏状香精的配方,各原料添加量分别为鸡肉酶解液70g、还原糖3g、混合氨基酸4.5g、鸡油9g、香辛料1g、食用盐8g、味精3g、白砂糖3g、黄原胶0.4g;加工温度为100℃;加工时间为1h。在此配方下,得到的清炖鸡肉风味膏状香精香气浓郁,口感饱满,留香持久,产品稳定性好。Using chicken enzymatic hydrolysate to prepare stewed chicken flavor paste essence, the formula of chicken flavor paste essence is determined. The raw materials are chicken enzymatic hydrolysate of 70 g, reducing sugar of 3 g, mixed amino acid of 4.5 g, chicken oil of 9 g, spice of 1 g, edible salt of 8 g, monosodium glutamate of 3 g, sugar of 3 g, xanthan gum of 0.4 g, processing temperature of 100 ℃, processing time of 1 h. Under such formula, the flavor of stewed chicken flavor paste essence is strong, the taste is full, the fragrance is durable, and the product is stable.

关 键 词：热加工 清炖鸡肉 风味 膏状香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]